Beuschel aus dem Multidampfgarer, Saures Lüngerl, Wirtshausbeuschel Rezept #gerykocht

veal lungs

💰Cheaper: pork lungs

Pork lungs are more readily available and less expensive.

veal heart

💰Cheaper: beef heart

Beef heart is a more common and affordable option.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: apple cider

Apple cider provides acidity without alcohol.

Prepare veal heart and lungs, cutting the heart into pieces and removing the trachea from the lungs.

Soak the lungs for about 6 hours, changing the water regularly.

Place the soaked lungs and heart into a large pot or steam cooker with 1/2 liter of water, 2 tablespoons of vinegar, 1 chopped onion, 2 teaspoons of salt, 10 black peppercorns, 2 bay leaves, and thyme.

Cover and cook for about 2 hours, ensuring there is enough space for the lungs to expand.

Check the internal temperature of the heart; it should reach 92 degrees Celsius.

Once cooked, remove the heart and lungs and let them cool overnight to allow excess liquid to drain.

Slice the cooled lungs and heart into pieces for serving.

In a pan, roast some flour until light brown, then add butter to create a roux.

Add chopped onions and garlic to the roux and stir well.

Incorporate the sliced lungs and heart into the mixture, along with some vinegar and water.

Add diced carrots, capers, lemon zest, and anchovy to the pan and mix thoroughly.

Season with mustard and pepper, allowing the mixture to simmer for about 20-30 minutes on low heat to meld flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens